Becky Luigart-Stayner
Yield
24 servings (serving size: 2 squares)

We wanted just enough salt to heighten the flavor, so we opted for unsalted butter. Browning the butter deepens its flavor and, when combined with brown sugar, creates the butterscotch taste.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl.

Step 3

Place butter in a small skillet over medium heat. Cook for 6 minutes or until lightly browned, stirring occasionally. Pour into a small bowl, and cool for 10 minutes. Combine butter and egg substitute, stirring with a whisk. Pour butter mixture over flour mixture; stir just until moistened. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray; smooth top with spatula. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut into 48 squares.

Ratings & Reviews

reesai's Review

liz95s
September 07, 2013
My go to quick dessert recipe. I use whole eggs instead of egg substitute instead (its usually what I have around the house).

liz95s's Review

TMorgan
May 01, 2012
N/A

woodwardj's Review

mrkeith
December 21, 2010
This is my favorite blondie recipe. I've been making this since the recipe was shown in Jan. 2007. I use 3 whole eggs in place of the egg substitute and I add fresh cranberries.

9167111's Review

reesai
October 27, 2010
The Egg Replacer gives a chalk taste.

Sarita322's Review

love2eat2live
October 11, 2010
Ok, the blondie did taste good but the calorie to portion ration was not worth it if you're doing weight watchers...i mean the true serving size is like half and inch by half an inch!

love2eat2live's Review

Sarita322
October 10, 2010
wow! my husband i loved loved these. the texture was perfectly dense. the only adjustments i made was i used 3 room temp eggs since i didn't have any egg substitute and i used 2 extra tbs of butter ( i know not light) but the end result was fantastic

mrkeith's Review

RachBob
September 12, 2010
Love this recipe. I've made is multiple times and it's always a hit, except I add white chocolate chunks and walnuts to the recipes.

RachBob's Review

woodwardj
September 12, 2010
I've always enjoyed making this recipe...the best part is telling people that it is a "healthy" version since it tastes so good! I even add butterscotch and chocolate chips if I am feeling sinful.

TMorgan's Review

9167111
August 09, 2010
I didn't think these were anything special. They definitely taste better the next day. Eaten warm, they tasted very eggy.